This “C” madness is *almost* over. I promise.
However, yesterday was leftover day, and I decided to make this SUPER simple (and delicious) chicken salad to bring to work and I wanted to share it here on the blog.
This is a variation of a chicken salad my mom makes, which is a variation of a chicken salad she had at a restaurant once. (Did I lose you yet?)
Anyways, when I was making the stuffed chicken the other day, I grilled an extra chicken breast using the same marinade, and it made a perfect base for this salad.
Normally, I would give you step-by-step photos, but all this recipe involves is some chopping, mixing, and that’s it!
You could make the recipe as-is and use it for a quick and easy lunch (like I did), or as an appetizer on these delicious hazelnut crackers from Raincoast Crisps, or you could make a bigger batch and serve with croissants at a shower or luncheon.
Chicken Salad with Dried Cherries
[printable recipe]
Ingredients:
- 1 cup cooked chicken, chopped small (or one breast)
- 1/3 cup chopped celery
- 1/3 cup dried bing cherries, roughly chopped
- 1/3 cup diced green apple (optional)
- 1/4 cup toasted pecans, chopped
- 1 teaspoons fresh thyme leaves
- 2 tablespoon non-fat Greek yogurt
- 1 tablespoon mayo (I like Lemonaise Light)
- 1 teapoons Dijon mustard
- 1 tablespoon fresh squeezed orange juice
- salt and pepper (to taste)
- celery leaves or parsley (for garnish)
- crackers, croissants, lettuce cups, or endive
Instructions:
- Combine all ingredients except the pecans in a medium bowl, and refrigerate at least one hour to allow flavors to mingle. Just before serving, stir in the toasted pecans.
- To serve, spoon onto crackers for easy appetizers and garnish with parsley or celery leaves. Alternatively, you can also make a bigger batch and serve with croissants. (OR…whip it up as an easy lunch and a great way to use up leftovers!) For gluten free, serve in lettuce cups (for main dish) or endive leaves (for appetizers).
